Gluten-free chocolate cake

1. Preheat the oven to 350°C. Line the bottom of two 8-inch cake pans with parchment paper, then grease the sides.

2. In a large mixing bowl, add the eggs, sugar, vanilla and mix until creamy.

3. Add the oil, yoghurt and mix well, then while mixing, start adding the coffee and set aside.

4. In another large bowl, add the gluten free flour, baking soda, baking powder, salt and cocoa and mix until everything is incorporated.

5. Mix the dry ingredients with the wet ingredients using a whisk, then with a spatula, to make sure nothing is sticking to the bowl's base.

6. Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 33 to 37 minutes or until a toothpick inserted in the center of the cakes come out clean.

7. Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper.

8. Fill the cake with the chocolate cream frosting and decorate with chocolate chips on top.

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